These Spinach Banana Blender Pancakes are an easy, nutritious breakfast option, that will truly change your life! They are so damn good; and because the recipe uses banana and a lot of spinach (that you can’t taste!), you will be starting the day on the right foot. They are naturally sweetened and perfectly kid-friendly, too – because what kid wouldn’t want to eat green pancakes? Oh, and did I mention that you can meal prep a big batch of these in advance and freeze them?
The Perfect Blender Pancakes
One of my favorite things about this recipe – besides the taste – is that it comes together in the blender, which means that you won’t need a million dishes to make them. And as a busy mama, saving time is everything. Additionally, because the recipe uses one banana and a lot of spinach, you’ll get a hefty dose of vitamins and minerals to start the day right.
And note, even if you aren’t spinach fan, trust me when I tell you that you can’t taste it in this recipe; so despite the color, they taste like healthy banana pancakes! It’s a win win!
What you need to make these pancakes
As you can see from the ingredient list, you only need a simply handful of ingredients to make these perfect green pancakes!
Banana: You need one, very large and ripe banana. Because this recipe only uses a few tablespoons of maple syrup, the sweetness in these pancakes relies heavily on the banana. So the riper the banana, the better, because riper bananas are sweeter.
Spinach: You will need two cups of fresh spinach. I’ve never tried with frozen spinach and I don’t recommend it. Use fresh spinach and pack in two cups into a measuring cup. If you are wondering whether these pancakes will taste like spinach, the answer is no! They taste just like banana pancakes…only green, because of the spinach!
Coconut oil: These pancakes get their moisture from a few tablespoons of coconut oil. If you prefer another oil, feel free to use that!
Maple syrup: Like I mentioned above, this recipe uses a combination of one fresh banana and a few tablespoons of maple syrup. I love the fact that these pancakes aren’t too sweet, and that’s because I love adding toppings, like fresh fruit, yogurt, and even some shredded coconut.
Almond milk: When I make this recipe, I use almond milk, because that is what I almost always have on hand. You can use any milk of choice, including regular milk!
Vanilla extract: Vanilla extra gives these pancakes a little extra flavor boost, so make sure to use it!
Egg: I love the fluffiness of these pancakes, which comes from the egg. However, you can substitute the egg for a flax egg.
Flour: So, here you have options. I have made these pancakes with all-purpose flour, gluten-free flour, and oat flour. They all came out perfect.
Baking powder: Baking soda is the leavening agent in this recipe, so don’t skip it!
How to make these pancakes
To make these pancakes, it truly could not be easier. You simply add all of the ingredients to a blender, and blend until the mixture is smooth and there are no lumps. The batter should be nice and thick. If it’s not, do not freak out! I feel like this is where people panic when things don’t go exactly right. So listen up – the batter should be thick. If it’s not, it could be because of the size of the banana used or your flour choice – no biggie! Add a tablespoon or two more flour! And, if the batter is too thick, add a touch more milk. I promise you will get it right. Just calm down and remember that recipes are recipes, but there are sometimes other variables that I can’t take into consideration every time I share a recipe! That said, these pancakes are freaking perfect, so I cannot wait for you to make them!
Place a skillet over low-medium heat. You don’t want the heat higher than that, so that the pancakes don’t burn. Grease the skillet well, with oil or butter or cooking spray. Add about 1/4 cup batter to the pan, forming a pancake shape. Watch it, and once the pancakes starts to bubble (after about 2 minutes), flip the pancake to the other side and cook for about 1-2 minutes more. Repeat until all of the batter is done!
Note: you might have to reduce the heat to low after you’ve made a few pancakes. The pan gets hot, so it’s important to reduce the heat to low so that the remaining pancakes don’t burn.
Topping ideas for spinach banana blender pancakes
Fresh berries, such as raspberries, strawberries and blueberries
Nut butter or sunflower seed butter for a nut-free option
Tips for preparing these spinach banana blender pancakes ahead of time
I know I am going to get many questions about whether these can be made ahead of time. The answer is YES, and doing so is a great idea because it will make breakfast time a breeze, especially on busy mornings! Here’s what you need to know. I like to make a big batch on Sundays, my typical meal prep day, but pick a day and time that works best for you!
To store the pancakes the fridge: Prepare the pancakes and let them cool completely. Then store them in an air-tight container in the refrigerator for up to 5 days. To reheat, I use the microwave or the toaster oven.
To store the pancakes in freezer: Prepare the pancakes and let them cool completely. Then store them in a freezer safe container/storage bag and enjoy them whenever you’d like. Thaw them in the fridge overnight or pop into the microwave or toaster oven to reheat.
If you make this recipe, please take a moment to leave a review and comment below! And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
If you are looking for a new breakfast recipe, these Spinach Banana Blender Pancakes are going to blow your mind – you can't taste the spinach, but you get allll the spinach benefits. They are lightly sweetened with banana and a touch of maple syrup. They are super kid friendly, too – what kid wouldn't get excited about getting green pancakes? I love topping mine with fresh berries and almond butter, but the world is your oyster. Enjoy any way that you like!
1largevery ripe banana
1/2cupalmond milkor dairy-free milk of choice
1eggor flax egg if vegan
1 1/3cupsgluten-free all purpose flouror oat flour
In a blender, add add all of the ingredients and blend until everything is smooth.
Note, depending on factors like how large your banana is, whether you use the gf flour or oat flour, how well packed your spinach is, you might need to add a touch more non-dairy milk to achieve the desired consistency.
The batter should be THICK, but still pourable.
Heat pan on low/medium and grease a pan well with butter (or coconut oil).
Pour 1/4 cup of batter for each pancake onto the pan and brown on both sides (flip when you start to see bubbles).
Note, be sure to adjust the temperature back to low heat if you notice that the pancakes are browning too quickly/starting to burn.
Serve plain or topped with your favorite toppings, such as yogurt, fresh berries, maple syrup, and/or nut butter.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!